# Components:
→ Pasta Dough
01 - 2 cups all-purpose flour
02 - 2 large eggs
03 - 1/2 teaspoon salt
04 - 1 to 2 tablespoons water, as needed
→ Pumpkin Filling
05 - 1 cup pumpkin purée (roasted pumpkin, not pie filling)
06 - 1/2 cup ricotta cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1 egg yolk
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon salt
11 - Freshly ground black pepper, to taste
→ Sage Butter Sauce
12 - 6 tablespoons unsalted butter
13 - 10 fresh sage leaves
14 - 1 clove garlic, lightly smashed
15 - Salt and pepper, to taste
→ To Serve
16 - Extra grated Parmesan cheese
17 - Freshly ground black pepper
# Directions:
01 - Mound flour on a clean surface and create a well in the center. Add eggs and salt to the well. Gradually incorporate flour into eggs using a fork, then knead until a smooth dough forms, adding water if necessary. Wrap dough in plastic and allow to rest for 30 minutes.
02 - In a mixing bowl, combine pumpkin purée, ricotta, grated Parmesan, egg yolk, nutmeg, salt, and black pepper. Stir thoroughly until smooth. Set aside until needed.
03 - Divide rested dough in half. Roll each section into thin sheets approximately 1/16 inch thick, using a rolling pin or pasta machine. Spoon teaspoons of pumpkin filling 2 inches apart along one sheet. Brush edges with water, cover with second sheet, and press to seal around filling. Cut into squares using a pasta cutter or knife. Ensure edges are firmly sealed.
04 - Bring a large pot of salted water to a gentle boil. Lower ravioli into water in batches, cooking for 3 to 4 minutes or until they float. Remove each batch with a slotted spoon.
05 - In a large skillet, melt butter over medium heat. Add sage leaves and lightly smashed garlic. Cook until butter turns golden and aromatic, about 2 to 3 minutes. Remove garlic from sauce.
06 - Toss cooked ravioli gently in warm sage butter sauce. Serve immediately, garnished with extra grated Parmesan and fresh black pepper.
